As with most of the things I make it all starts with me craving something. And for some reason I had been craving S'mores all week. This happens usually only once or twice a year. It had happened back in January already, and I had appeased that craving with figuring out how to make indoor s'mores in the oven or microwave. So I wanted to figure out a different way to make them this time. And maybe a way that was a little more labor intensive so that if the craving hit me when I had all the ingredients handy I would think twice about making them at 3 a.m. I didn't really want a s'more cupcake, but an actual s'more in a cup so they would be easy to eat finger food.

So I had been kicking around this idea all week in my head. Not really wanting to buy the ingredients, or look for a recipe. I knew if I did then I would make them, and then they would sit there staring at me. And if my boyfriend didn't get to them first then I would just eat them all. I just couldn't have that on my trying to eat healthy conscience, but then a beautiful thing happened. Some friends of ours invited us to dinner at their house. And what kind of friend would I be if I didn't bring something for dessert to repay their hospitality sooooo MAKING S'MORE CUPS WAS ON! I found a great recipe for them on texascottageblog.com I changed up the recipe a little bit. The way I made the recipe with the changes is what is listed below (I removed some of the extra sugar and butter, the crust holds together just fine without them), but click the link if you want the original recipe.

Preheat oven to 350 degrees F. Place graham crackers in large plastic bag and crush with your hands or a fork. Combine graham cracker crumbs, and butter in a small bowl.

Line muffin pan with cupcake liners. Place 1 tablespoon of crumb mixture in each cup of a mini muffin pan. Firmly press crumbs to form shallow cups. Bake 4-5 minutes or until edges are bubbling. Meanwhile, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.

Cut marshmallows in half crosswise using knife dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are slightly softened. Remove pans from oven to cooling rack; cool 15 minutes. Keep them in oven longer if you want marshmallows more of a golden brown color. But watch closely because they go from white to crispy fast. Cool completely. Makes 24 cups.